Categories: Fish, Main dish, Seafood 
      Yield: 6 servings 
  
      1 c  Plum jam 
      2 tb Cornstarch 
    1/4 c  Water 
    1/4 ts Ground ginger 
      1    Clove garlic; minced 
      1 c  Water 
    1/2 ts Salt; to taste 
      1 tb Soy sauce 
      1 tb Cider vinegar 
      2 cn Tuna; drained and chunked 
           Cooked rice 
           Chopped nuts; optional 
           Chopped parsley; optional 
           Coconut, flaked; optional 
  
  Put the jam in heavy pan.  Mix cornstarch and 1/4 c pater and blend into 
  the jam.  Add ginger, garlic, water, salt, soy sauce, and vinegar and cook, 
  stirring constantly, until thickened.  Add tuna and heat.  Serve over 
  mounds of hot cooked rice and serve little side bowls of chopped nuts, 
  parsley, and coconut to sprinkle over the top, if desired. 
   
  From:  The Tuna Cookbook